How to Make Big Bird Cupcakes

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This is a complete tutorial of how I made theses adorable miniature Big Bird cupcakes for my daughter’s second birthday. They were a hit and super easy to make!

This is what you will need:

  • Miniature cupcakes (Try and match the wrappers to the character.)
  • Vanilla Frosting
  • Decorating bags
  • 4 Couplers
  • Decorating Tip #101, #12, #8, #5
  • Yellow, Orange & Pink gel food coloring
  • Miniature Chocolate chips

All supplies needed to make these Big Bird cupcakes can be purchased {HERE} 

 You can either use store bought vanilla frosting or make your own vanilla butter cream frosting. Recipe can be found {HERE}.  Section your vanilla frosting into 4 separate bowls in order to tint the frosting. Add the yellow coloring a little at a time, until you have reached the color of Big Bird’s Feathers. Add the orange until you get the correct shade for his beak. Now for the inside of his beak I added both orange AND pink to the frosting, to get the bright pinkish, orange color I used. You can leave the last part plain white, since this will be used for the eyes.

 Fill you decorating bags and get all your tips ready to decorate!  With tip#101 on your Yellow frosting get ready to pipe the feathers around the rim of the cupcake. You may want to practice on a piece of wax paper in order to get the feel of it first.

I created this by simply zig zagging the frosting up and down, so it laid upon it self. If there is a name for this technique, I have no idea what it is, I just thought it looked like feathers so I went with it.

Keep going around, until the entire surface of the cupcake is covered.

Now lets add the beak. With tip #8 on your orange frosting create a “V” shape in the middle of the cupcake.

Now with tip #5 on the orange/pink concoction 🙂 make a smaller “V” on the inside of the beak. You tweak this a bit after it sets using a spatula to add in definition, if you like.

With tip #12 on your white frosting add the eyes, above the beak.

Add the miniature chocolate chips…and you are done!


And there you have just join him with the rest of his buddies and you have created the hit of the party!

I hope you enjoyed this tutorial! If you have any questions or just want to say hello to let me know you were here, please feel free to leave a comment below!



How to Make Oscar the Grouch Cupcakes

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had no idea what a hit these would turn out to be when I made them for my daughter’s second birthday.

They were much easier to make then I realized, so I thought I would share how I made them for those of you that would like to make them as well!

They are miniature, bite sized cuteness!!


This is what you will need:

  • Miniature cupcakes (Try and coordinate the cupcake wrapper with the color of the character)
  • Vanilla Frosting
  • Chocolate Frosting
  • Black Gel Icing
  • Green & red gel food coloring
  • 4 Couplers
  • 4 Decorating bags
  • Decorating tip #233, #14, #3 & #12
  • Miniature Chocolate Chips
  • Food Paint Brush

Any Supplies needed to make these cupcakes are available {HERE}

You can either use store bought vanilla frosting or make your own vanilla butter cream frosting. Recipe can be found {HERE}.  Section your vanilla frosting into three separate bowls in order to tint the frosting. Add the green coloring a little at a time, until you have reached the color of Oscars fur. Do the same for the red. You can leave the last part plain white, since this will be used for his eyes. You can leave the chocolate alone, since it is fine all by itself for his Eyebrow (Unibrow).

Fill you decorating bags and get all your tips ready to decorate!

The black gel icing should come in a little tube, which will allow you to pipe a bit out onto the cupcake. Using the food paint brush, shape the gel into a half  moon shape on the bottom of the cupcake, this will be his mouth.  Don’t worry about getting it perfect, most of it will get covered by frosting later on.

Now put your #233 tip on your green frosting and begin piping his fur.

Circle around the outer edge of the cupcake and work your way in, until all of the cupcake is covered. You can add as much frosting as you like and can build up the shape by layering the frosting.

Now you are ready to add the mouth. With a #3 Tip on your red frosting, gently pipe a small dot on the upper part of Oscars mouth. You can wet your finger in clean water and pat down the frosting if it is raised too much.

With a #12 tip on your white icing, add the eyes. Use a wet finger to shape the frosting if necessary.

Add a miniature chocolate chip to each eye. Now he’s starting to look like Oscar 🙂

But don’t forget his brow! With a #14 tip on your chocolate frosting, pip a tight zigzag across the top of his eyes to create his eyebrow!

And there you have just join him with the rest of his buddies and you have created the hit of the party!

Hope you enjoyed this post! If you have any questions, please feel free to leave a comment below!

Thanks for reading!

How to make Hello Kitty Cupcakes

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My two year old has recently fell in love with “Hello Kitty”. If she is to spot her randomly about, a sudden squeal of high pitched enthusiasm erupts from her pint sized self, as she points and repeatably squeaks…..”Kitty, kitty, kitty, kitty.”

 Needless to say she likes Hello Kitty, and why wouldn’t she?

Her character is so simplified and charming that it is so appealing to little girls, like mine. So I thought I would surprise her by making her some cupcakes with a picture of Hello Kitty on top! They were a complete hit, she loved them!!!

For those of you that wish to make them as well, you can follow along with how I made them….

This is what you will need:

These sugar toppers were actually very easy to make and I made them in an afternoon; so even if you don’t have a lot of experience working with royal icing, you could still make these with no problems 🙂
To make any of the templates I use to create these traceable sugar toppers, I use a free program from Serif called Page Plus, it’s a great little graphics program to knock around with and it’s relatively easy to use.  I found and downloaded a image of Hello Kitty through a Google image search, and using the Page Plus program I centered it in a circle a bit larger than 2 1/2 inches in diameter. (2.69 inched to be exact.)

If your not so graphic savvy you can print the templates from here  Full Head Kitty  and Blue Dress Kitty. I typically print out a few more than I need, this helps with practicing and for the inevitable mistakes that “I” always make.

Cover them in wax paper, and tape them to the wax paper so they will not move as you trace them.

 Now you can make your royal icing. For these I used a Wilton recipe, which can be found {HERE} After you have finished making your icing, it’s time to start adding some color to it! In 4-5 separate bowls mix your colors!

Black will take A LOT of gel coloring, red a little less and the blue and yellow take very little. Start small and add if you need to. If you add to much coloring just add some of the un-tinted icing back into the mix to lighten it. If you have it handy you can tint the already white royal icing with the white tint….it does make a difference.

The consistencies of the icing should be as follows:

Black: Piping consistency (Think Toothpaste)

Red: Flood Consistency (Think Honey)

Blue: Flood Consistency

Yellow: Piping Consistency

White: Flood Consistency

 After you’ve tinted your icing, fill your decorating bags. You can cap off the ends with a coupler and some saran wrap until you are ready to use each color.With your black icing and tip #1 start outlining Kitty’s face.
Switching to tip # 1.5 and outline the small details inside her bow. (You can use #1 tip for all of this if you choose)

Still using the black Icing, switch to a #2 tip and trace the outer circle of each topper. Take your time!

When you are done, let them dry for 30-45 minutes…The longer the better! When they are dry you can begin filling in the bows. With a #1 or a 1.5 tip on your red icing , flood the inner parts of the bows.

When all the bows are finished, switch to the blue icing (if you are doing the Kitty in the blue dress) and with a #1 or #1.5 tip fill in her dress. As soon as you fill all the dresses, switch to the white icing with a #1.5 tip and add in the polka dots while the blue is still wet, work quickly, they will meld into the blue a bit, but still remain raised

With all the little details done, you can put them aside for about 15 minutes or so before you start flooding the remainder with white. When you are ready put a #1 tip on your white and begin flooding around kitty’s face and her hands and feet (paws).

 Do the inside of her face LAST!
When you are finished filling the face, switch to the yellow and a #1 tip and pipe the nose onto Kitty’s face. Just a small squeeze, to make a small dot.
 Let the toppers dry completely, preferably overnight, before you peel them off.
This is what they will look like! Hello Kitty with her signature blue dress….
And the full sized head Hello Kitty, such a wonderful way to dress up a cupcake!
Now you are ready to put your cupcakes together! Yippee!  Fill a bowl with some multicolored confetti sprinkles and set it to the side. Fill a decorating bag with vanilla frosting (or whatever flavor you choose.) I use a #1M tip for this, but you can use whatever large tip you prefer. Start frosting a ring around the outer edge of your cupcakes. It should look like this when you are finished.
Now dip the cupcake into the confetti sprinkles and gently roll it, coating the entire edge.
Finally, place the topper on top of the cupcake and gently press down.  Try to use equal pressure so as to not to break the topper, as they are very delicate!  Voila...your finished Hello Kitty Cupcakes! Now pat yourself on the back, job well done!

These cupcakes can be stored in the fridge for a day or two without the royal icing toppers breaking down.You can also make these topper well in advance, just store them in an airtight container, until you are ready to use them.

I hope this was informative enough. Please feel free to comment below if you have any questions or to just let me know you were here!

Most of all though….enjoy and happy cupcaking!




Please note that this cupcake tutorial is meant only for personal and not commercial use!!

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How to Make Monster High Cupcakes

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have been getting a few inquiries on the Monster High Cupcakes I had made, so I thought I would share with you all how I made them. I’ve also recently made varied versions of the different character skullettes into cookies which you can read  about {HERE} and I also made a skullette cake pop which you can read about {HERE}.

But if your not into the whole bake and create it yourself thing, you can print out these fabulous free Monster High Cupcake wrappers I designed from {HERE}and fun drink and goodie bag labels from {HERE} 

Be forewarned this post is a bit lengthy, but covers all the basics to make them. But if you find that you need any help, please just ask 🙂

 This is what you will need….

  • Cupcakes…duh
  • 4-5 decorating bags
  • 3-4 couplers
  • Skull template (I can help you with this)
  • Wax Paper
  • Royal Icing
  • Pink, red & black GEL food coloring
  • Pink sprinkles
  • Vanilla Frosting
  • Decorating tip # 1, 2 and 1M
  • Thin tipped food paintbrush (or toothpicks)
  • Time and Patience

Any supplies needed to make these cupcakes are available {HERE} 

Before you start anything; baking, mixing etc. You will need a template to work from. You can create one yourself or just or you can print a copy from here ——> Skull & Bow Template. 

If you want to be really brave you can try and make these in a miniature version by printing a copy of this miniature version from here ————>Miniature Skull & Bow Template

But if your not that savvy please shoot me an email at mightydelighty(at)gmail(dot)com and I will  gladly help you.

I found and downloaded a image of the skullette using Google image search. With a free graphics program I use from Serif (Page Plus) I centered it in a circle a bit larger than 2 1/2 inches in diameter, (2.69 inches to be exact.) then copy and pasted the image onto the page 5 times , printing out the final version.

Cover the front of the template with wax paper (don’t use parchment paper)  and tape it to the printout so it won’t move when you begin outlining them with the Royal Icing. I tend make as many as I may need to trace out, plus extra in case I mess up on a few.

When that is done, make your Royal Icing.  If you are not familiar with a Royal icing recipe and need a good one, you can find the recipe I use here, it’s from the amazing and awesome blog, The Sweet Adventures of Sugar Belle. It’s almost impossible not to get lost on her site for hours just browsing through all her magical and colorful cookies! (If your not making a lot of toppers just cut her recipe in half.) 

For 24 toppers I use about 3/4 cup of white, less than 3/4 cup of black and less than a 1/4 cup of pink.

When you begin tinting the black, keep in mind that it is going to take a lot of gel color to get it black.  Pink takes a bit as well, but will darken if you add in a little red as well. The white can be enhanced to be even more white by using a white icing tint, but it is not necessary. Royal icing hardens and dries as it is exposed to air, so cover each mixed color with a wet paper towel to prevent this.

Just a side note: Royal Icing darkens as it sits, so if you get it close to the color you wish…leave it alone for a bit and it will darken up!

After you’ve tinted your icing, fill your decorating bags. You can cap off the ends with a coupler and some saran wrap until you are ready to use each color. (Even though that is NOT what I did in this picture.)

The consistency of the black icing should be soft but not runny, I like it a bit softer, but everyone has their own preference. White and pink should be of flooding consistency, think warm honey. If you need help with consistencies of the Royal Icing, please again check out This Post from The Sweet Adventures of Sugar Belle, she has so many great tutorials that can help you with this.

Once you’ve got the consistency down, get ready to start making the toppers. With your black icing and tip #2 start outlining the shape of the skull and the outer part of the bow.

Next fill in the eyes and nose. Do not worry about the eyelashes for now!

With the black icing, switch to a #1 tip and fill in the inner bow details.

Switch back to a #2 tip and start outlining the circle around each skull.

When your done, they should look like this…so cute 🙂

Now walk away for about an hour, to let them set and dry. (The longer they sit, the better they are.) If the black hasn’t fully dried, it may leach color back into the white flood color. This is usually a good time to clean up the mess made from making the royal icing and/or  to start baking your cupcakes if you haven’t already.

If your going to take the time to make these awesome little cupcake toppers, please pick out an equally awesome cupcake wrapper…it will make a difference. I love the Reynolds Stay Brite Baking cups, because they look exactly the way they do before baking!

Now that your cupcakes are made, and cooling, let’s get back to the toppers! With a #1 tip on your pink icing, fill in the bows.

When they are all finished, put a #1 tip on your white icing to flood and the inner part of the skull.

Be careful when you work or you will do what I did…oooops!

After all the skulls have been flooded with the white icing, begin flooding the outer part of the topper with the white icing, still using tip#1. (A larger tip can be used, I prefer the smaller one)

I usually like to let them set overnight to really make sure they are dry, but a few hours will suffice if that is all you have. When making them, I usually make a couple of dummy ones, that you can use to test how dry they are. When they are fully dry you can peel them from the wax paper.

Now this is when the eyelashes are applied. In a little bowl add a small blob of the black icing. With your food  paintbrush, gently add on the eyelashes. You may wa’tn to practice on a piece of paper before you begin, to get the feel of it. If you don’t have a paintbrush, you can use a toothpick.

Now lets, start putting all the pieces together. Fill a bowl with some pink sprinkles and set it to the side. Fill a decorating bag with vanilla frosting or whatever flavor you choose. I use a 1M tip for this, but you can use whatever tip you prefer. Start frosting a ring around the outer edge of your cupcakes.

It will resemble this when you are done.

I sometimes add in a bit of chocolate frosting to the middle for an extra treat,  but it is not necessary to fill the middle.  Now dip the cupcake into the pink sprinkles and gently turn it, coating the entire edge.

Finally, place the topper on top of the cupcake and gently press down, try to use equal pressure so as to not to break the topper, as they are very delicate!

Voila...your finished Monster High Cupcakes! Now pat yourself on the back, job well done!

These cupcakes can be stored in the fridge for a day or two without the royal icing toppers breaking down.

If you need ANY help, please feel free to comment below or email me, I am always happy to answer any questions you may have!!!

Most of all though….enjoy!





***Many of the supplies, plus more can be purchased {HERE….at my shop) to help spice up any Monster High Theme Party!


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Peanut Butter Pie (Cupcakes) for Mikey

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came across a recipe a few weeks ago for creamy peanut butter pie.

I rarely make pies, they just aren’t my thing, but this one jumped off the page at me because it was more than a recipe.

You see, it was a pie for Mikey, who happened to be husband to blogger Jennie of In Jennie’s Kitchen; and of whom passed away suddenly of a heart attack a few weeks back.

First off, I do not know Jennie, I never interacted with her online, and have only browsed through her blog one or two times, she is literally a stranger to me. But regardless of this, I felt her pain. I felt her loss. I felt the loneliness that had enveloped her once vibrant life at the sudden loss of her husband.

I think I felt it so much more intensely, because I realized how easily it could have been me  in the very same position as her.

For those of you who know me on a personal level, you most likely know that Tim (My hubbers) went to the hospital for chest pains last Friday. And if you know that much, then you most also likely know how they found a 99% blockage in his left coronary artery.(Also nickname the “Widow Maker”) The doctors told him he was lucky he had come into the hospital and gotten checked out when he did, because he was on the very brink of a massive heart attack, one in which he wouldn’t of survived.

Back to Jennie, she asked that those who wanted to help celebrate the love and life of Mikey to simply make this pie. So I did, but of course I made it my way (Sorry Jennie!) I used the same recipe, which can be found here.

The only thing I did different was make them into little pies or cupcakes if you prefer.

By far this had to be the best tasting peanut butter pie, cake, cupcake type of treat I have ever eaten. The peanut butter filling was a perfect mixture of velvety and sweet complimented by the crunchy, buttery flavor of the chocolate crust.


I hope you try this recipe and love it!

I know Tim and I did and we also hold each other a little more as each day goes by…knowing how blessed and fortunate we are to have yet another day!



Hurricane Irene Cupcake Care Packages

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As Hurricane Irene is blowing herself up the eastern seaboard of the good ole’ USA., I’ve been baking in nervous anticipation of her blustery arrival.

It’s the way I gain control of a situation that essential I have no control over.. I’m located in Eastern Long Island, New York which puts me and many others right dab in the track of the storm. Many of the communities that line our shores are being told to evacuate.

Which brings me to my cupcake baking marathon. Family members that had to evacuate have set up camp at my sister in laws; a family of six and two cats, all holed up till Monday morning.

Me and my better half though it would make the storm go smoother if they had some sweets to munch on….Enter my Hurricane Irene Cupcake care package

I made an assortment of Chocolate and Vanilla cupcakes; with different butter cream fillings and frosting. I also included my newest addition of flavored frosting, cake batter butter cream frosting. Yes, Cake batter butter cream frosting, and at that real butter cream frosting….mmmmmm about sums it up.

The next care packages I made for my brother and law and my nieces and nephews, although my B.I.L will have to wait till the end of the storm to eat his. He’s busy at work at Con Ed in NYC…helping to keep the lights on….or will be busy getting them back on….Thanks Jim! He had special requested these after I made them last weekend so, I made a batch just for him. Chocolate chip cookie dough filling/frosted cupcakes!

For my niece and nephew I gave them the standard fare of chocolate/vanilla cupcakes with vanilla frosting!!

 I may lose electricity during and after the storm, so see you when this all is over!! I hope Irene ends up blowing away, but in the event she is as troublesome as they are predicting, please stay safe!!


Cookies and Cream Cupcakes

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I‘ve been on a flavor kick lately. Not so much with cupcakes, but with frosting.

This is strange since I typically stick to standard vanilla/chocolate, but needless to say I’m going with it for now.

Strangely enough, the flavors aren’t anything spectacular, but closer to comfort flavor from when my palette was less mature and craved things simple and sweet.

My last post was about egg less chocolate chip cookie dough filling and frosting and for this post well….

I felt the intense desire to create a Oreo flavored butter cream! Which is simply my concoction of a vanilla butter cream that has crushed Oreo’s folded into it. The end result being the following…

Paired with a deliciously moist double chocolate cupcake and topped with a miniature Oreo, it was simply yummiliscious!!!



Hope you enjoy!


Chocolate Chip Cookie Dough Cupcakes

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love raw chocolate chip cookie dough, I meant who doesn’t. I’ve never been

one to listen to those that tell me not to eat it uncooked because of the eggs. But when serving it to others it’s probably a good idea to not risk it and serve it up without the eggs!

Who knew the simple omission of eggs from a recipe could still deliver such deliciousness!! Chocolate chip cookie dough filling and  chocolate chip butter cream frosting….both made without eggs and both with all the good ole’ yumminess of raw cookie dough.

For me, this frosting/filling meshes so well with a simple, vanilla cupcake. Which I find allows the sweetness of the frosting/filling to mix with the cupcake and tone itself down a bit. Because it is sweet, a tall glass of cold milk works well with washing down the delicious treat!


Miniature Chocolate High Hat Cupcakes

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My brother is moving to to another state at the close of this weekend, so to honor his departure and to wish him and his wife many blessings on this new exciting chapter of their lives together, both sides of the family got together to wish them both off on this new venture.

I love non-occasion desserts meaning I could choose what I wanted to make, instead of fulfilling a request of sorts; which brings me to these little pieces of deliciousness I decided upon….

High hat cupcakes

But a miniature version of them. I had first seen them on Bakerella’s site and I made them using the recipe I found on Martha Stewart’s site. (Although the recipe is originally from the book Cupcakes! by Elinor Klivas)

From the moment I saw those chocolate dipped peaks, filled with marshmallowy goodess….I had to make them!!

I decided to go miniature, because I felt as though they would be easier to handle when dipping them into the chocolate, which they were and in all honesty I love bite sized deserts

This is what they looked like prior to being dipped in chocolate…lovely mounds of soft, sweet marshmallow.

I made chocolate and vanilla cupcakes, since I felt the high hat would taste delicious with both flavors…This is what they looked like inside after being dipped. I was a bit messy with cutting it in half so forgive me for the bad picture. But just so you get the idea….


They were super good, but very sweet. The marshmallow filling was a bit too sweet for even my tastes, so I will probably try to come up with a different version of them the next time I make them. I’m very glad I went with the miniature version, since a whole regular sized cupcake may have been too much.

This is them all snuggled up together prior to making the trip to the party 🙂


Good Old Chocolate and Vanilla!!

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I am a visual food junkie and can be drawn into devouring something purely by it’s appearance.

I have been living sugar free for the past few months, so I have had to reserve every ounce of self discipline not to gobble up most of my creations.

But everyone has their breaking point and I folded like a stack of cards in a hot summer breeze with these…..

It was the good old simplicity of chocolate cupcakes, vanilla frosting with, pink sprinkles that got me.

Can you say sucker!

I added a white coloring to the frosting to give it a really bright white look. I learned about using white tint after reading a “10 Keys to Cookie Decorating Success” post over at Sweetopia. In the post she writes about tinting royal icing with white and the subtle difference it makes. I was using frosting and not royal icing, but I thought I would give it a whirl anyways….and my goodness what a difference!!!!

 The delicious swirl on top was created using a 1M tip. The end result made them appear as though they had Carvel vanilla soft serve ice-cream on the top of each one…..have I mentioned how much I love that as well.

 The cupcake was absolutely delicious and well worth the side track, but after each morsel was devoured and every finger licked clean, I made a quick decision to jump back onto the no-sugar wagon. I think I’ll be able to stay there as long as I don’t make these again anytime soon!



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